Mohamed Shili This delicious 3 Cheese Quiche, inspired by Joanna Gaines, is a creamy, quick-to-make dish perfect for breakfast, brunch, or even a light dinner. With its rich blend of cheddar, mozzarella, and Swiss cheeses, plus the flexibility to use common pantry ingredients, it’s a simple yet impressive meal that’s sure to please everyone at the table.
Recipe Ingredients:
- 1 pre-made refrigerated pie crust
- 6 eggs
- ¾ cup heavy cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup cheddar cheese, shredded
- ½ cup mozzarella cheese, shredded
- ½ cup swiss cheese, shredded
- ¼ cup yellow onion, diced
- 2 ½ tablespoons green onions, chopped
How To Make 3 Cheese Quiche Recipe?
- Preheat the oven: Preheat your oven to 375°F (190°C). Remove the pie crust from the fridge to soften slightly.
- Prepare the filling: In a large bowl, whisk together the eggs, heavy cream (double cream), salt, and black pepper until smooth.
- Add the cheeses and onions: Stir in the cheddar, mozzarella, and Swiss cheeses, along with the diced yellow and chopped green onions.
- Prepare the crust: Roll out the pie crust and press it into a 9-inch (23 cm) pie dish. Crimp the edges with a fork or your fingers if desired.
- Pour and bake: Pour the egg mixture into the prepared pie crust. Place the quiche in the oven and bake for 38–40 minutes, or until the center is fully set and no longer jiggles.
- Cool and serve: Let the quiche cool for 8–10 minutes before slicing. Serve warm or at room temperature.
Recipe Tips:
- Blind bake the crust for extra crispiness: To avoid a soggy bottom, bake the pie crust for 5–7 minutes before adding the filling. This ensures a perfectly crisp crust every time.
- Use room-temperature ingredients: Let the eggs and cream sit at room temperature for about 15 minutes before mixing. This helps the quiche bake evenly and achieve a silky texture.
- Shred your own cheese: Pre-shredded cheese often contains additives that prevent melting. Shred fresh cheese for the best creamy and gooey results.
- Check for doneness without overbaking: Insert a toothpick or knife in the center; it should come out clean but slightly moist. Overbaking can make the quiche dry.
- Cool slightly before slicing: Let the quiche rest for 8–10 minutes after baking. This helps it set, making it easier to slice and keeping the filling intact.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover 3 Cheese Quiche cool to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3 days.
- Freeze: Allow the quiche to cool completely before wrapping it tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. To thaw, transfer it to the refrigerator overnight before reheating.
- Reheat: Preheat the air fryer to 300°F (150°C). Place the quiche inside and heat for 8–10 minutes until fully warmed.
Nutrition Facts
- Calories: 370
- Total Fat: 27g
- Saturated Fat: 11g
- Cholesterol: 85mg
- Sodium: 510mg
- Total Carbohydrate: 26g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 10g
Check out More Recipes:
Joanna Gaines 3 Cheese Quiche
Description
This delicious 3 Cheese Quiche, inspired by Joanna Gaines, is a creamy, quick-to-make dish perfect for breakfast, brunch, or even a light dinner. With its rich blend of cheddar, mozzarella, and Swiss cheeses, plus the flexibility to use common pantry ingredients, it’s a simple yet impressive meal that’s sure to please everyone at the table.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Remove the pie crust from the fridge to soften slightly.
- Prepare the filling: In a large bowl, whisk together the eggs, heavy cream (double cream), salt, and black pepper until smooth.
- Add the cheeses and onions: Stir in the cheddar, mozzarella, and Swiss cheeses, along with the diced yellow and chopped green onions.
- Prepare the crust: Roll out the pie crust and press it into a 9-inch (23 cm) pie dish. Crimp the edges with a fork or your fingers if desired.
- Pour and bake: Pour the egg mixture into the prepared pie crust. Place the quiche in the oven and bake for 38–40 minutes, or until the center is fully set and no longer jiggles.
- Cool and serve: Let the quiche cool for 8–10 minutes before slicing. Serve warm or at room temperature.
Notes
- Blind bake the crust for extra crispiness: To avoid a soggy bottom, bake the pie crust for 5–7 minutes before adding the filling. This ensures a perfectly crisp crust every time.
- Use room-temperature ingredients: Let the eggs and cream sit at room temperature for about 15 minutes before mixing. This helps the quiche bake evenly and achieve a silky texture.
- Shred your own cheese: Pre-shredded cheese often contains additives that prevent melting. Shred fresh cheese for the best creamy and gooey results.
- Check for doneness without overbaking: Insert a toothpick or knife in the center; it should come out clean but slightly moist. Overbaking can make the quiche dry.
- Cool slightly before slicing: Let the quiche rest for 8–10 minutes after baking. This helps it set, making it easier to slice and keeping the filling intact.
Joanna Gaines 3 Cheese Quiche
